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Thick Chocolate Chip Cookies

These Thick Chocolate Chip Cookies are nice and golden on the outside and soft and gooey on the inside. Loaded up with tons of melted chocolate. The best part is the size. These cookies are thick and hearty!

Prep Time
10 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
56 mins
Servings: 12
Course: Baked Goods
Cuisine: American

Ingredients

  • ½ cup salted butter room temperature
  • ¾ cup light brown sugar (150 grams)
  • ¼ cup white sugar (50 grams)
  • 2 large egg
  • 1 tablespoon vanilla extract
  • 2¼ cups all purpose flour (315 grams)
  • ½ teaspoon salt (3 grams)
  • 1 teaspoon baking soda (6 grams)
  • ½ teaspoon baking powder (2.5 grams)
  • 2 cups semi sweet chocolate chips

Instructions

    Cup of Yum
  1. Line a large baking sheet with a silicone baking mat and set it aside. 
  2. In a large mixing bowl add the butter and sugars. Using a hand or stand mixer, cream the butter and sugars until fluffy. 
  3. Add in the large eggs and vanilla extract. Continue to mix until combined. 
  4. Add in the flour, baking soda, baking powder, and salt. Mix until dough is just coming together. The dough might seem to be still crumbly at this point. 
  5. Stir in the chocolate chips gently. 
  6. Divide the dough into 12 or 6 equal portions. If making 12 cookies divide the dough into 81 gram portions. If making 6 large cookies divide the dough into 162 grams per cookie. 
  7. Form the dough into balls, forming so they are tall and rounded. 
  8. Place the formed dough on the baking sheet, then place the sheet in the refrigerator to chill for 30 minutes. 
  9. Preheat the oven to 375 degrees F. 
  10. Bake the cookies 15 minutes for large cookies and 10 minutes for small cookies. 
  11. Check the internal temperature of the cookies to ensure they have reached a temperature of 160 degrees F. 
  12. Remove the cookies from the oven and allow to cool on the pan for at least 10 minutes. 
  13. Cookies will continue to set in the center as they cool. 

Notes

  • Make ahead tip: You can make the cookie dough and keep it chilled in the refrigerator for up to 4 days. Baked cookies freeze well for up to 3 months sealed in a freezer bag.
  • Freeze: Unbaked cookie dough balls freeze well for up to 3 months, freeze them on a baking sheet first for a few hours, then add to a freezer bag to store. Bake frozen cookie dough balls for an extra minute, no need to thaw
  • Internal Temperature: The center will seem doughy, but they are fully cooked! That’s why we are checking the internal temperature. 
  •  
  • Original Recipe: This recipe has been changed and updated. For those of you who love the original no worries! Find a PDF of it here. 

Nutrition Information

Serving 1 Calories 409kcal (20%) Carbohydrates 51g (17%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Trans Fat 0.3g Cholesterol 49mg (16%) Sodium 478mg (20%) Potassium 228mg (7%) Fiber 3g (12%) Sugar 29g (58%) Vitamin A 291IU (6%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 409kcal 20%
Carbohydrates 51g 17%
Protein 5g 10%
Fat 20g 31%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 49mg 16%
Sodium 478mg 20%
Potassium 228mg 5%
Fiber 3g 12%
Sugar 29g 58%
Vitamin A 291IU 6%
Calcium 50mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.